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Yunshang

10167 109 Street NW Edmonton AB T5J 3P2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 5/5/2026 Violation Outstanding. Peroxide sanitizer was seen in use and it measured 0ppm. Replace sanitizer Spray bottle contained 0ppm of chlorine or QUAT. It is important to use the strips to verify. This was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food Storage containers in the kitchen were observed to be dirty with an accumulation of dust and grime noted. Ensure food storage containers are cleaned regularly.Scoops were observed stored inside the container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled. Ensure all chemicals are correctly labelled t prevent mixing of chemicals that could be hazardous.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat were observed been moved into the coolers on arrival. Operator claimed they were just cooked and been cooled. Temped at 52C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The peroxide test strip was observed to have expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet of the hand sink was not operational. Ensure it is repaired immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use bowls (about 2 dozen) was observed been placed in the dishwasher for washing. This was discarded. Ensure single use containers are NOT reused after initial use
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 5/5/2026. All noted violations outstanding. Cutting boards on the prep tables were showing blackened/brown discoloration.A piece of rounded cardboard was used to cover a pail. The cardboard was heavily stained with grease and food. It was discarded during the inspection. Single use plastic containers were being reused to portion food and hold food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require thorough cleaning: The curtain partition The sink close to the back door The walls and ceiling along the cook line
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle contained 0ppm of chlorine or QUAT. It is important to use the strips to verify. This was corrected during the inspection. Pail contained a liquid with towels. The solution was neither a QUAT or chlorine based.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as airpods, snacks, beverage containers, vitamins, etc., were located on the prep counter/shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, stacks of cooked meat dishes were cooling in the back room (on top of the chest freezer). Staff indicated that they were cooling and were waiting to be brought back to the cooler. During the inspection, the temperature of the dish was at 27C. Operator was instructed to discard all the takeout containers on the chest freezer. A large pot of broth/stock was sitting on the counter, the staff indicated that when an order came up, they would portion enough in a smaller pot to be reheated. The temperature of the stock was at 41C. The stock was discarded during the inspection. A few takeout containers containing cooked chicken, ribs and sauce had a temperature of 18C, they were discarded during the inspection.A bin containing bags of raw meat were defrosting at room temperature on the floor. It was returned to walk in cooler. Temperature was at 4C.Small containers of broth were at 22C. it was discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were present, however, it appeared to be unused. QUAT test strips were present, it expired in October 2025. The roll was never used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was non-operational at the start of inspection; no water was present when faucet was turned on. The sink was also obstructed with two pairs of rubber gloves and a strainer - this was removed during inspection. There were also no paper towels. Operator was instructed to have staff use the two compartment sink in the interim. Paper towels were brought over as well.Front hand sink was equipped with soap and paper towels
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards on the prep tables were showing blackened/brown discoloration.A piece of rounded cardboard was used to cover a pail. The cardboard was heavily stained with grease and food. It was discarded during the inspection. Single use plastic containers were being reused to portion food and hold food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling had dust build up.Walk in cooler floor had buildup of debris and food.
  4. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed by the chest freezer. Please clean and monitor for new activity. Owner made some improvements to the back storage area and the ceiling. Please continue to repair any open holes, gaps, cracks.
  5. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the back storage area there was a bag of MSG and potatoes on the floor. It was explained to operators, the importance of keeping food stored off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by the mechanical dishwasher did not have hot water, only cold water. Operator was instructed to use the extra two compartment sink in the interim. Ensure there is hot and cold water for the hand sink. Soap and paper towels were present.Front hand sink had soap and paper towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • In house pest control monitoring was in place.Mouse traps in the back storage room were in place. However, there were mouse droppings in the back by the chest freezer and other areas of the room. Some improvements noted in the back storage area. There was less items. Continue to remove all unnecessary items from the room (ie. clutter) to allow for easier cleaning. Conduct a thorough cleaning and repair all cracks, gaps of the structural areas/foundation. Remove droppings.Exterior back door had a gap at the bottom. Repair or replace the door to ensure there are no gaps are present.The back room was missing baseboards. Proper baseboards need to be installed to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bins storing dry ingredients had buildup of food, please clean.High touch areas had some buildup of food, ie. walk in cooler handle. Please clean all high touch areas.The long cutting board across the deep fryer had staining and cuts/grooves, please repair or replace cutting board.Meat slicer in the back room had buildup of dried food, please ensure it is thoroughly cleaned and sanitized after use.Knives were stored between the prep cooler and the wall, this method could lead to cross contamination. Operator indicated that a knife magnetic strip would be installed.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used towels were on counters. Ensure all used towels are stored in sanitizer solution when not in use.Bleach solution was prepared and at 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed to be talking on their cell phone and afterwards did not wash their hands. Operator re-trained staff during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One bin holding food was stored on the floor of the walk in cooler, it was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soups were made in large batches and daily. The broth would be cooled in 20L pails then placed into cooler. It would be reheated on the stove. Ensure cooling does not occur out at room temperature for more than 2 hours.A large pot of soup was placed to the side of the stove at the time, the temperature was adequate. Operator indicated that due to lack of stove space, the pot needs to be moved temporarily to allow for other items to be cooked. Afterwards, the pot gets returned to the stove for further hot holding. It was explained to operator to find other alternatives to hot hold the soup. However, if the relocation time is short and the temperature remains at 60C, it may be possible to continue this as long as there is a designated staff member that is responsible for monitoring and measuring temperatures. Should there be any issues, a permanent solution will need to be in place.In the storage room, three bottles of opened sauces were discarded during inspection as label indicated refrigerate after opening. Remind staff to follow manufacturer's instructions for proper storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had iodine, hydrogen peroxide, chlorine and QUAT test strips, however, the QUAT test strips were expired. Please obtain new QUAT test strips and use the chlorine test strips on a frequent/daily basis to ensure there is active sanitizer present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by the mechanical dishwasher did not have hot water, only cold water. Operator was instructed to use the extra two compartment sink in the interim. Ensure there is hot and cold water for the hand sink. Soap and paper towels were present.Front hand sink had soap and paper towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • In house pest control monitoring was in place.Mouse traps in the back storage room were in place. However, there were mouse droppings in the back by the chest freezer and other areas of the room. Remove all unnecessary items from the room (ie. clutter) to allow for easier cleaning. Conduct a thorough cleaning and repair all cracks, gaps of the structural areas/foundation. Remove droppings.Exterior back door had a gap at the bottom. Repair or replace the door to ensure there are no gaps are present.The back room was missing baseboards. Proper baseboards need to be installed to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bins storing dry ingredients had buildup of food, please clean.High touch areas had some buildup of food, ie. walk in cooler handle. Please clean all high touch areas.The long cutting board across the deep fryer had staining and cuts/grooves, please repair or replace cutting board.Meat slicer in the back room had buildup of dried food, please ensure it is thoroughly cleaned and sanitized after use.Knives were stored between the prep cooler and the wall, this method could lead to cross contamination. Operator indicated that a knife magnetic strip would be installed.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cut/ prepped lettuce was being stored on the counter at room temperature for an extended period of time. Discarded during the inspection.- There was raw shrimp thawing in stagnant water. Although the water was turned on, the water was not circulating. Do not store high risk food at room temperature. Store in hot or cold holding, as applicable. If staff cannot work on the high risk food because they are doing other tasks, it cannot be left on the counter at room temperature. If thawing under water, ensure foods are submerged in cold running water and the water is circulating.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding- Grouting is missing/ worn away on the tile wall underneath the exhaust canopy.- It appears that there is only drywall by the burner where the large pot of broth is. The drywall is very greasy and appears to have food spills absorbed into it. Ensure walls are smooth, impervious to moisture, and easily cleanable (ie. regrout the tiles, replace the drywall and ensure it is finished - paint or sealant or add another surface that meets the minimum requirements).
  8. Monitoring Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - There was no sanitizer solution made.- Damp and dirty cleaning cloths were stored on food prep surfaces.Ensure cloths are stored in an approved sanitizer (ie. 100ppm chlorine) when not in use. Do not keep dirty or damp cloths on the food prep surface.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Observed one staff put on gloves without handwashing prior to putting gloves on.- The dishwasher had on thick green gloves which she wore when handling dirty dishes and putting away clean dishes.- General lack of handwashing of staff happening during tasks/ food prepEnsure staff are washing their hands frequently, especially between tasks like handling raw meat, handling dirty and clean dishes, and before putting on gloves and after taking them off. Ensure the importance of handwashing is communicated and ensure staff are washing their hands. Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Staff items (ie. jackets) were stored with food items in the back storage area shelves.- Bowls were being used as scoops and were stored directly in the food product.- Bags of potatoes were stored directly on the floor.- Clean glasses were stored directly next to the hand sink and was in the splash zone when hand washing is being done. Ensure non food related items are stored in a separate away from food areas. Use scoops with handles and ensure the scoop is stored in such a way that the handle does not touch the food product (ie. in a clean container outside of the food product). All foods must be stored off the ground. Do not store clean items right next to the hand sink as there is not barrier around the splash zone.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer buckets were not correctly labelled with its contents as it was stored in a mayonnaise container or not in a labelled container at all. Ensure all chemical containers are corrected labelled with its contents. Do not use containers with food labels for chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Mushrooms were soaking at room temperature- Shrimp was thawing in stagnant water at room temperature - Multiple pre-portioned cooked foods in containers were stored on a countertop to be used as needed without any temperature control- A large pot of both was sitting on a counter at room temperature and was not being temperature controlled- Multiple 18L pails of cooked noodles were stored at room temperature- Multiple pre-portioned cooked foods in containers were cooling in the back storage area with the lids all tightly on the containers. There was condensate on the tops of the lids.Ensure high risk foods are temperature controlled at either 4C or less OR 60C or higher. Do NOT stored high risk foods at room temperature. Thawing cannot be done at room temperature. The only approved thawing methods are (1) in a cooler at 4C or less (2) submerged under cold running water (3) in a microwave and then cooked immediately afterwards (4) cooked from frozen. Foods must be cooled quickly (ie. in small portions, with lids off to allow steam to escape, in an ice bath); foods must cool from hot to room temperature within 2 hours and then room temperature to 4C or less within 4 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The very large pot used for broth was only being washed (no sanitize step done). Ensure all equipment is washed with soap -> rinsed with clean water -> sanitized for 2 min -> air dried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for the surface sanitizer.Ensure test strips are available for the surface sanitizer and staff know how and when to use them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Hand sink was completely obstructed and inaccessible. Items were stored inside of it and in front of it.- Hand sink is in the back corner, near the dishwasher. Sometimes it was difficult for staff to access as the passways were quite narrow and staff doing food prep may have obstructed access The hand sink must be accessible and unobstructed so staff can wash their hands here. Ensure staff can easily and readily go to the hand sink to wash their hands. If it is observed that staff are unable to wash their hands due to dishwash/ food prep staff standing in the way, another hand sink may be required to be installed in the kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no monthly written pest control records.Ensure there is a pest control plan in place and that monthly records are available upon request. This checklist may be used if doing it in-house: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is a gap under the backdoor where the weatherstripping does not cover or extend full. It appears that part of the weatherstripping has worn away. Additionally, the back door was open during the inspection (no screen door present). Ensure full and intact weatherstripping is in place to cover any gaps to prevent easy entry of pests. The back door must remain closed unless a screen door is present.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There were no paper towel dispensers at the hand sinks. The paper towels easily can get wet or dirty as they are stored directly on the counter. Additionally, the paper towels can be moved as they are not affixed to anything. Ensure paper towels are placed in suitable dispensers at all the hand sinks.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were at least 7 staff onsite, including wait staff. Nobody had food safety training.When there are more than 5 staff working, one person must have an approved food safety training course who is onsite. A list of recognized/ approved courses can be found here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • All staff had a general lack of food safety knowledge (ie. not knowing what sanitizer was being used in the facility, not knowing how to check the dishwasher temperature, keeping foods at room temperature).Ensure all staff are trained in basic food safety knowledge. One option is for staff to complete a the free Alberta Food Safety Basics Interactive course. Another option is to complete the Home Study in Food Safety in another language (ie. Chinese). These options can be found here - https://www.albertahealthservices.ca/eph/page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Grouting is missing/ worn away on the tile wall underneath the exhaust canopy.- It appears that there is only drywall by the burner where the large pot of broth is. The drywall is very greasy and appears to have food spills absorbed into it. Ensure walls are smooth, impervious to moisture, and easily cleanable (ie. regrout the tiles, replace the drywall and ensure it is finished - paint or sealant or add another surface that meets the minimum requirements).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a piece of unfinished water damaged wood that held a small piece of rock/ metal used for knife sharpening. Ensure equipment is smooth, impervious to moisture and in good repair. If using wood, it must be sealed and properly taken care of so it does not get damaged and is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - All pails and containers appeared to be dirty, especially the pails in the back storage area- All white cutting boards on prep tables were discolored/ stained and dirty- Exhaust canopy had a buildup of grease on the filters- The floor had a buildup of dirt in high traffic areas- The curtain separating the front server area to the back kitchen was dirty- Old and reused cardboard was dirty Clean the above areas. Do not reuse cardboard as it cannot be cleaned/ sanitized inbetween uses; discard when finished with it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No detailed written cleaning schedule available. A detailed cleaning schedule that outlines what chemicals are being used and frequency of cleaning is required. Here are some resources to assist in your development of the cleaning schedule:- https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf- https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf